NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

1 medium Parsnip

1 tbsp Olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the carrots and parsnip, then slice them into uniform 1-inch rounds or cubes to ensure they cook at the same rate.

• 3

  Place the chicken breast in the center of the baking sheet and arrange the chopped vegetables in a single layer around the meat.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Drizzle the herb-infused oil over the chicken and vegetables, using your hands or a brush to coat everything thoroughly.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.